This beef Tater Tot Enchilada Casserole is a fun twist on Mexican Enchiladas, with tasty kid-approved crispy tater tots. It’s a family favorite taco bake that is so easy to make.
Tater Tot Enchilada Casserole
If you love my tasty kid-approved Tater Tot Casserole recipe and adore your Mexican food, then you are going to fall in love with this Tater Tot Enchilada Casserole!
It’s a fun twist on baked enchiladas!
My kids will never refuse Tater Tots. There’s just something about bite sized potato surrounded by that tasty crispy coating.
This is why I first made Tater Tot Casserole, because the girls used to turn their noses up at anything casseroles. How dare I mix food like that!
The addition of tater tots suddenly made the casserole more cool in their books.
So when looking for tater tot casserole variations, why not marry it with another sure thing – Mexican food!
This Tater Tot Enchilada Casserole is simple to make, delicious in taste, and ends with such an easy clean up. It’s such an easy meal to make with tater tots.
How to Make Tater Tot Enchilada Casserole
Making this casserole is very fun and easy. The first step is to bake the tater tots on a baking sheet in the oven
The next step is to make the filling on the stovetop with the ingredients of beef, onion, garlic, taco seasoning, beans, corn, chilis and enchilada sauce.
One of the best things about this recipe is that you can make it your own. Don’t like black beans for instance? Simply leave them out!
Then you bake the casserole in the oven, so you have a beef taco filling with a crispy tater tot topping, covered with melted cheese.
The ease of this recipe makes it a perfect weeknight meal.
I see this as a great weeknight family dinner. It’s a fun twist on baked enchiladas!
The enchilada sauce is in the filling, and not poured on top of the tater tots, to keep them crispy.
An alternative is to top the tots with the sauce, if you would prefer. Yet note that will change the crispiness of the topping.
Once baked, serve hot and top with some green onions or cilantro for extra colour if you wish.
Add a dollop of sour cream to the top when plated, and you have a tasty Tater Tot Taco bake!
What to Serve with Tater Tot Enchilada Casserole
Since casseroles are a meal in itself and you can serve on it’s own for a complete meal.
So, if you do want a side dish, keep it simple as you would with these yummy Creamy Chicken Enchiladas.
You might want to make an easy green salad with this one, for colour and to add more veggies. Yet you can also make this Fiesta Mexican Rice as well.
More Tater Tot Recipes
While I don’t have a ton of tater tot recipe variations, the ones I have are made often and have been favourites for years. Yet make sure to check out:
Enjoy this yummy recipe. Also make sure to try our Mexican Cornbread Casserole.
- 32 oz bag frozen tater tots
- 1 tbsp olive oil
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 lb lean ground beef
- 1 oz package taco seasoning
- ¼ cup water
- 15 oz can black beans, drained and rinsed
- 12 oz frozen corn, no need to thaw
- 4 oz can diced green chiles
- 10 oz can red enchilada sauce
- 3 cups shredded cheddar or Mexican blend cheese, divided
- Toppings: sour cream, sliced avocado, chopped tomato, cilantro, chives, salsa, peppers, chopped black olives, etc.
Preheat oven to 400F.
Spread the tater tots out in a single layer on a large baking sheet. Bake at 400F for 15 minutes.
While the tater tots are baking, heat the olive oil in a large skillet over medium heat. Add the onions and sauté until softened, about 3-4 minutes. Add the garlic and sauté for 1 minute. Do not allow the garlic to brown.
Crumble the ground beef into the skillet and sauté, stirring often, until completely browned. Drain off excess fat. Add the taco seasoning and water to the meat and stir well. Simmer over medium heat for 1-2 minutes, then remove from the heat.
In a large mixing bowl, combine the ground beef mixture, black beans, corn, green chiles, and enchilada sauce. Add 2 cups of the shredded cheese and stir well.
Grease a 9x13 inch glass baking dish with non-stick cooking spray. Pour the enchilada filling mixture into the dish. Arrange the tater tots over the top in a single layer. Top the casserole with the remaining 1 cup of shredded cheese.
Reduce the oven heat to 375F. Bake the casserole uncovered for 30 minutes or until the cheese is melted and the casserole is bubbling around the edges.
Cool the casserole slightly, then serve with the toppings of your choice.
- - Some ingredients, such as the beans, could be left out based on the preference of the person making the recipe.
- - The enchilada sauce is in the filling so the tater tots are served crispy. If you prefer the sauce over top of the tater tots, do so, yet note this will change the texture of the tater tots.
- - Optional toppings include: sour cream, sliced avocado, chopped tomato, cilantro, chives, salsa, peppers, chopped black olives, etc.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 746Total Fat: 39gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 97mgSodium: 1647mgCarbohydrates: 66gFiber: 12gSugar: 7gProtein: 37g
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.